Easy Homemade Rice Noodle Rolls (Cheung Fun) Recipe! You will absolutely love the texture of it!

shrimp

🥗Healthier: tofu

💰Cheaper: cooked chicken

Tofu provides a plant-based option, while chicken is often less expensive than shrimp.

char siu

🥗Healthier: grilled chicken

💰Cheaper: pork belly

Grilled chicken is leaner, while pork belly can be a more affordable option.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, and liquid aminos is often less expensive.

peanut sauce

🥗Healthier: sunflower seed butter sauce

💰Cheaper: soy sauce with peanut butter

Sunflower seed butter is a nut-free alternative, and the combo is budget-friendly.

Wash and soak 20 g dried wood ear mushrooms in warm water for 15 minutes, then cut into small pieces.

Cut 100 g onions into small pieces.

In a bowl, mix the cut onions with 100 g minced pork.

Heat 1 Tbsp oil in a pan, add 1/2 Tbsp minced shallot, and sauté until light brown and fragrant.

Add the mushrooms to the pan and stir-fry for about 5 minutes, then set aside.

In the same pan, add another 1 Tbsp oil and sauté 1/2 Tbsp minced shallot until light brown and fragrant.

Add 1 tsp fish sauce and the meat mixture to the pan, stir-fry for about 2 minutes.

Add 1/4 tsp chicken powder and 1/2 tsp sugar, and sauté until cooked through.

Add the mushrooms back to the pan and cook for another 2 minutes, then turn off the heat and let cool.

In a bowl, sift together 105 g rice flour, 62 g tapioca starch, 75 g potato starch, and 55 g cornstarch.

Slowly add about 250 ml of water to the starch mixture, mixing until it reaches a consistency that is not too liquid or too thick.

Add 2 Tbsp cooking oil and mix until no oil is visible, then add the remaining water and stir well.

In a small pot, pour 450 ml water and add 1/2 tsp salt, then bring to a boil.

Pour boiling water into the batter mixture and stir, then sieve it to remove lumps.

In a non-stick pan, pour 200 ml water and bring it to a boil, then remove the water.

Stir the batter and pour a drop into the pan; if it doesn't fall, the pan is ready.

Wipe the pan clean with paper towels and apply a thin layer of oil.

Prepare a piece of parchment paper larger than the pan and place it in the pan.

If the parchment paper is not well-oiled, the rice rolls will stick.

Remove the pan from the heat, stir the batter, and pour a ladle of mixture into the pan.

Count from 1 to 3, then quickly pour off the excess batter.

Cover with the oiled baking paper and cook over medium heat for 30 seconds.

Prepare a mold wrapped in aluminum foil that is smaller than the pan and brush it with oil.

After 30 seconds, remove the rice noodle sheet from the pan.

Use a paper towel to remove excess batter sticking to the pan and repeat the process until done.

Add the filling to the noodle sheet, let it cool for at least 20 seconds before rolling it up, and brush with oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens